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Food Safety Matters

Food Safety Matters

By: Food Safety Magazine
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Food Safety Matters is a podcast for food safety professionals hosted by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode will feature a conversation with a food safety professional sharing their experiences and insights into the important job of safeguarding the world's food supply.2025 Food Safety Magazine Art Food & Wine Natural History Nature & Ecology Science
Episodes
  • Ep. 225. Yasuda, Boeffard, Boyce: The Stop Alliance Mentorship Program: Lessons Learned and Collaborations Shared

    Ep. 225. Yasuda, Boeffard, Boyce: The Stop Alliance Mentorship Program: Lessons Learned and Collaborations Shared
    Sep 8 2026
    Lily Yasuda is the Deputy Director of the Alliance to Stop Foodborne Illness, where she leads national initiatives that bring together food industry leaders to strengthen food safety culture and support continuous learning across the sector. She oversees collaborative working groups that develop practical, accessible tools to help companies share best practices and improve food safety outcomes. Prior to joining the Alliance, Lily held leadership roles across nonprofit organizations in the U.S., managing large-scale programs and partnerships. Her work focuses on building cross-industry collaboration, translating complex topics into actionable insights, and elevating the human stories behind food safety. Athenais Boeffard is a collaborative and people-focused production leader with over a decade of experience in food manufacturing and food safety. As Vice President of Production at Bread Alone Bakery, she oversees daily operations to deliver high-quality, organic baked goods that meet rigorous food safety and sustainability standards. Originally from France, Athenais holds an M.S. degree in Engineering and studied Food Science at Mississippi State University. She has led teams through operational change, built systems for continuous improvement, and fostered a culture where food safety is a shared responsibility. Athenais brings optimism and energy to her work every day, creating an environment where teams feel empowered, engaged, and proud of the food they produce. John Boyce has over 45 years of experience in various aspects of food production, food safety, quality assurance, sanitation, training, and auditing. He spent 25 years with Trident Seafoods, starting as a crab fisherman and then working in roles as plant manager, corporate human resources, regulatory compliance, national account sales, FSQA, and then as Director of Training and Development for the company. John is now an independent food safety consultant based in Vancouver, British Columbia. He enjoys working with clients to help them ensure food-safe products, and he is an expert partner and Core Team Member at Cultivate SA, helping assess and change food safety culture in food businesses. John is a citizen of both the U.S. and Canada and has a broad understanding of the cultures and food companies across the two countries. In this episode of Food Safety Matters, we speak with Lily, Athenais, and John [49:50] about: Why the Alliance to Stop Foodborne Illness Mentorship Program was created, and the professional development needs it is intended to addressHow the Alliance matches mentors and mentees, and the factors that contribute to a successful and productive mentorship relationshipAthenais and John's experience as mentorship partners, including their initial goals and how their relationship developed over timeLessons John drew from more than 45 years in food production, FSQA, training, and auditing, and what he learned as a mentorHow Athenais used an outside perspective to work through food safety, operational, and leadership challenges at Bread Alone BakeryHow mentorship can build communication, leadership, and relationship-building skills that may be difficult to develop through technical training aloneThe broader value of mentorship for strengthening collaboration, sharing knowledge, and developing professionals across the food safety field. Sponsored by: Michigan State University News and Resources News Stop Foodborne Illness Kicks Off STOP3000 Food Safety Education Month Fundraiser [3:58] FDA's Listeria Prevention Public Meeting: Experts Debate Zero Tolerance, Emphasize Environmental Monitoring and Fundamental Controls [11:51] Harvard Law Analysis Warns Food Safety Preemption Bill Could Impact More Than Additives, Create Oversight Gaps [21:12] News That USDA Cyclospora Research Was Defunded in 2026 Emerges as Nation's Largest-Ever Outbreak Continues [29:55] Alfalfa Sprouts Contaminated With Both E. coli, Salmonella Sicken 55 People in 15 States [31:53] China Investigates Illegal Use of Formaldehyde to Preserve Cabbage [42:15] Resources STOP3000 Fundraiser by Stop Foodborne Illness Alliance to Stop Foodborne Illness Mentorship Program (applications open for 2027 program!) We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 25 mins
  • Ep. 224. Rhodes Yepsen: Balancing Food Safety, Sustainability, and Packaging Policy

    Ep. 224. Rhodes Yepsen: Balancing Food Safety, Sustainability, and Packaging Policy
    Aug 25 2026

    Rhodes Yepsen joined the Biodegradable Products Institute (BPI) in 2015, where he leads the organization's efforts to promote the value of compostable products. Rhodes is passionate about systems-based solutions, where there is synergy in solving for food waste and packaging simultaneously—addressing climate change, ecosystem impacts, and regenerative agriculture. Previously, he served on the Board of USCC, worked for biopolymer producer Novamont, and was a staff editor and writer at BioCycle magazine.

    In this episode of Food Safety Matters, we speak with Rhodes [30:05] about:

    • An overview of California bills AB 2226, AB 1812, and SB 1031, and why the proposed packaging policies matter to food processors and packaging manufacturers nationwide
    • Potential compliance challenges for food companies navigating evolving California packaging requirements while trying to maintain consistent packaging systems across multiple markets
    • How compostable food packaging and organics diversion programs can contribute to food waste reduction and broader sustainability goals within the food industry
    • Why packaging decisions must account for food safety, shelf life, and product protection alongside sustainability and end-of-life considerations
    • BPI's concerns about the proposals and the revisions it would like lawmakers to consider to support composting infrastructure, organics diversion, and sustainable packaging
    • Key factors food processors should weigh when selecting packaging amid changing regulations, including food safety requirements, shelf-life needs, and sustainability commitments
    • How policymakers, food manufacturers, and packaging suppliers can collaborate on sustainable packaging solutions without compromising food safety, product quality, or consumer confidence.

    Sponsored by:

    Michigan State University

    News and Resources

    News

    FDA Proposes Mandatory GRAS Notifications for Ingredients Introduced to U.S. Food Supply [3:08]

    FDA, USDA Submit 'Ultra-Processed Foods' Definition for Final Review [9:35]

    FDA Finalizes FSMA Preventive Controls Guidance for Fresh-Cut Produce [16:09]

    FAO, Wageningen Researchers Review Broad Range of AI Food Safety Applications [18:53]

    FDA Finalizes Guidance for Assessing Human Health Risks of Antimicrobial Use in Food-Producing Animals [26:04]

    Resources

    Biodegradable Products Institute

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 7 mins
  • Ep. 223. Brittney Miller: HACCP, SQF, and Food Safety on America's First Quail Farm

    Ep. 223. Brittney Miller: HACCP, SQF, and Food Safety on America's First Quail Farm
    Aug 11 2026

    Brittney Miller is President of Manchester Farms, America's first quail farm. What started over 40 years ago as a backyard hobby has grown into a nationally recognized, family-owned business that produces more than 80,000 quail weekly, raising them responsibly, without antibiotics or hormones, and shipping premium products to chefs, retailers, and home cooks across the country. Brittney's story is about more than farming: it is about stewardship, innovation, and family values. She combines her passion for sustainable agriculture with modern food safety standards. Her SQF Level 2 certified, HACCP-compliant farm sets the benchmark for quality in specialty poultry.

    In this episode of Food Safety Matters, we speak with Brittney [28:27] about:

    • The history of Manchester Farms, America's first quail farm, and how the Miller family built a vertically integrated specialty poultry operation
    • How food safety considerations for quail production compare with those for more conventional poultry, including unique challenges and operational considerations
    • What SQF Level 2 certification and a HACCP program look like in practice within a specialty poultry production environment
    • How HACCP guides day-to-day operations, and how it has evolved as production expands and processes change

    News and Resources

    News

    Researchers Propose Listeria Biofilm Colonization Hypothesis to Explain Persistence in Food Processing Plants [7:05]

    Researchers Identify Plastic Food Contact Material Properties, Background Microbes that Influence Listeria Biofilm Persistence [8:52]

    Research Collaboration Produces Guidance for Controlling Spore-Forming Bacteria in Plant-Based Beverage Ingredients [17:22]

    FDA to Centralize Administrative Functions, Generalize Inspectors [21:00]

    We Want to Hear from You!
    Please send us your questions and suggestions to podcast@food-safety.com
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    1 hr and 12 mins
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